Wheat flour protein content and water absorption analysis in a doubled haploid population

Ma, Wujun; Sutherland, Mark W.; Kammholz, S. J.; Banks, Phillip M.; Brennan, Paul; Bovill, William D.; Daggard, Grant

doi:10.1016/j.jcs.2006.10.005

Cited by 43 publications

(22 citation statements)

References 18 publications

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“…The proteins from broken rice powder are known to form fine gel on heating in the presence of enough water, which is the property that helps in fat replacement. Protein contents are directly related to the WA of flour that takes part in developing gluten network (Ma et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

Ashraf¹,

Saeed²,

Sayeed³

et al. 2012

Afr. J. Agric. Res.

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Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the softdough biscuits.

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Section: Resultsmentioning

confidence: 99%

Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

Ashraf¹,

Saeed²,

Sayeed³

et al. 2012

Afr. J. Agric. Res.

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“…As a result, there is a loosening of the structure of the storage starch by active enzymes allowing more water to be absorbed into the rice endosperm. Whereas, there have been no reports of the protein content in relation to water absorption by germinating grain, it has been mentioned in regard to wheat dough protein 13,23 . Therefore, protein content might be one factor influencing water absorption by grain.…”

Section: Discussionmentioning

confidence: 99%

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Usansa

Sompong

Wanapu

et al. 2009

Journal of the Institute of Brewing

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A preliminary study of malting conditions for six Thai rice cultivars was conducted. Three non-glutinous rice cultivars (KDML105, PT60, and WR) and three glutinous rice cultivars (SPT, RD6, and KND) were selected. The steeping durations (24, 48, and 72 h) and temperatures (20, 25 and 30°C) were investigated for their effect on α-and β-amylase, the key enzymes for malt quality evaluation. During steeping, the production of both enzymes was lower than at the germination process. The longer the steeping duration, the lower the maximum β-amylase activity obtained. The contradictory effect was observed for α-amylase activity, near the end of the germination time. Additionally, temperature influenced the water absorption content as well as the amylolytic enzyme activity. Particularly at 30°C, the maximum β-amylase activity (6.7 unit/mg protein) was found in KND malt steeped for 24 h, and maximum α-amylase activity (20 unit/mg protein) was found in PT60 malt steeped for 72 h. The amount of enzyme production depended on the variety rather than the amylose content in the rice. The optimal condition for malting rice regarding β-amylase activity and α-amylase activity was analyzed at 30°C, with steeping for 24 h and germination for 4-5 days.

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“…In the broadest terms, major wheat quality traits are defined by gluten strength, water absorption, and milling quality (governed by flour yield and flour particle size). Several mapping studies have been conducted to locate QTL associated with milling and/or baking quality of wheat (Arbelbide and Bernardo 2006;Breseghello et al 2005;Breseghello and Sorrells 2006;Campbell et al 2001;Groos et al 2003;Huang et al 2006;Kuchel et al 2006;Kunert et al 2007;Ma et al 2007;Mares and Campbell 2001;McCartney et al 2006;Nelson et al 2006;Parker et al 1999;Prasad et al 2003;Schmidt et al 2004). Hard wheat is characterized by strong gluten, extensive starch damage during milling, and high water absorption while soft wheat tends to have weaker gluten and low starch damage and water absorption.…”

Section: Introductionmentioning

confidence: 99%

Identification of milling and baking quality QTL in multiple soft wheat mapping populations

Cabrera

Guttieri

Smith³

et al. 2015

Theor Appl Genet

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Two mapping approaches were use to identify and validate milling and baking quality QTL in soft wheat. Two LG were consistently found important for multiple traits and we recommend the use marker-assisted selection on specific markers reported here. Wheat-derived food products require a range of characteristics. Identification and understanding of the genetic components controlling end-use quality of wheat is important for crop improvement. We assessed the underlying genetics controlling specific milling and baking quality parameters of soft wheat including flour yield, softness equivalent, flour protein, sucrose, sodium carbonate, water absorption and lactic acid, solvent retention capacities in a diversity panel and five bi-parental mapping populations. The populations were genotyped with SSR and DArT markers, with markers specific for the 1BL.1RS translocation and sucrose synthase gene. Association analysis and composite interval mapping were performed to identify quantitative trait loci (QTL). High heritability was observed for each of the traits evaluated, trait correlations were consistent over populations, and transgressive segregants were common in all bi-parental populations. A total of 26 regions were identified as potential QTL in the diversity panel and 74 QTL were identified across all five bi-parental mapping populations. Collinearity of QTL from chromosomes 1B and 2B was observed across mapping populations and was consistent with results from the association analysis in the diversity panel. Multiple regression analysis showed the importance of the two 1B and 2B regions and marker-assisted selection for the favorable alleles at these regions should improve quality.

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Wheat flour protein content and water absorption analysis in a doubled haploid population

Cited by 43 publications

References 18 publications

Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Identification of milling and baking quality QTL in multiple soft wheat mapping populations

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